Sourdough Onion Herb Bread

"Fragrant with herbs and onion, this moist bread will become one of your favorites. I made half of my batch into bread sticks and they were wonderful. I rolled out the dough to about 1/4" thick, brushed with olive oil and sprinkled with finely shredded cheese and garlic powder. Let rise until light and bake at 400 degrees F until golden."
 
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photo by Debs Recipes photo by Debs Recipes
photo by Debs Recipes
photo by Chipfo photo by Chipfo
Ready In:
3hrs 30mins
Ingredients:
9
Yields:
2 1pound loaves
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ingredients

  • 1 34 cups proofed sourdough starter
  • 34 cup milk
  • 2 tablespoons sugar
  • 4 tablespoons butter
  • 14 cup dried potato flakes
  • 2 teaspoons salt
  • 2 tablespoons dried onion flakes
  • 2 teaspoons dried mixed italian seasoning
  • 4 cups unbleached all-purpose flour
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directions

  • Add all ingredients to bread machine in the order recommended by the manufacturer.
  • Select dough cycle, but remove from machine at the end of the kneading and do not let dough rise in machine.
  • Turn dough out onto lightly floured board and shape into two loaves.
  • Place into greased bread pans and spray tops with non-stick cooking spray.
  • Cover and let rise in a warm place until light.
  • Patience here, as this can take several hours (usually 2 1/2 to 3).
  • Bake at 350° F for about 30 minutes, or until golden brown.
  • Remove from oven and turn out of pans onto wire rack to cool.
  • Brush tops of loaves with butter while still hot.
  • Recipe can also be made without a bread machine, using conventional methods.

Questions & Replies

default avatar
  1. Gloria O.
    How do you proof the sourdough starter
     
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Reviews

  1. bcfossett
    LOVED the idea behind this! I will admit that I cheated. Instead of using ONLY sourdough starter, I did use some yeast, HOWEVER, this is because I used my starter that I started with commercial yeast, so I don't know that I entirely consider this "cheating". Also, I used fresh diced onions as I do not have dehydrated onions (an abundance of onions, just not a dehydrator in sight to utalize). I have not actually eatten it yet (its in the oven), but I will come back and update once I do. Thanks for the base recipe!
     
  2. Debs Recipes
    Great taste and texture! The loaf is savory and delicious with a soft springy interior and a nice crisp crust. I've successfully baked it upon a pizza stone shaped into an artisan-style loaf as well as in 8.5x4.5" bread pans per recipe instructions. The chef's bread sticks sound very yummy and will be next ~ Thanks Donna for sharing!
     
  3. Chipfo
    Excellent, I loved it. This is a very tasty (not overwhelming) herbed bread. I am eating it warm right now and I love it. The perfect amount of seasoning. This made 2 small loafs in regular size loaf pans, next time I want to make 1 loaf and the breadsticks suggested by the chef. Thanks Donna, this is a definate keeper.
     
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Tweaks

  1. bcfossett
    LOVED the idea behind this! I will admit that I cheated. Instead of using ONLY sourdough starter, I did use some yeast, HOWEVER, this is because I used my starter that I started with commercial yeast, so I don't know that I entirely consider this "cheating". Also, I used fresh diced onions as I do not have dehydrated onions (an abundance of onions, just not a dehydrator in sight to utalize). I have not actually eatten it yet (its in the oven), but I will come back and update once I do. Thanks for the base recipe!
     

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